Loaded Veggie Tikka Masala

An indian classic…simple and delicious!

Ingredients

• 1 Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped)
• 2 cloves of garlic
• 1 inch of ginger, peeled
• 10 sprigs of fresh cilantro (plus more for serving)
• 1/2 TBSP walnut oil (more polyunsaturated fatty acids than olive oil)
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp salt (optional)
• 1-1/2 tsps garam masala
• 1 14.5 oz can no-salt added diced tomatoes
• 1 15 ounce can of (no-salt added) tomato sauce
• 1 small container of almond yogurt, roughly 5 ounces
• 1 Cup almond milk
• 1/2 head of cauliflower, chopped into bite sized pieces
• 3 large carrots, peeled and finely chopped
• 1 15 oz can of chickpeas, drained and rinsed
• 1 Cup frozen peas
• Optional for serving: chopped cilantro, extra yogurt, basmati rice cooked

Step 1

In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1/2 of the oil. Blitz until fully combined about 1 minute. Set aside.

Step 2

In a large skillet, heat the remaining oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.

Step 3

Into the skillet, add the tomatoes, tomato sauce, yogurt, HALF of the almond milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.

Step 4

Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.

Step 5

Once the veggies are tender, add in chickpeas, frozen peas and the remaining almond milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.

Step 6

Serve with rice and (optional) a bit more cilantro leaves and yogurt.